Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: hikerman on May 17, 2016, 09:42:13 PM
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I saw these burgers several years ago in an issue of Cook's Country. idea getting that griddle knew I had to try them...
Then recently on YouTube I saw two versions, one by Ballistic BBQ and another by BBQ Pit Boys. They just looked so good! So when I got this new griddle, I knew I had to impress Mrs Hikerman! ::)
I started by salting a couple thinly sliced onions to get the water out. Made up 4 six ounce burger balls seasoned with Tatonka Dust.
The burger by the way was 60-40 whiteburger ala Old Dave's recipe. The griddle was preheated for 20 minutes. The burger balls placed on and smashed, then a handful of onions on top of each, more smashing, in about 3 minutes, time to flip, add cheese, and put the buns on to brown. 2 more minutes and they were done! Topped with Clausen hot and spicy pickles, tomato and a bit of mustard, it was burger euphoria!!!!! ;)
Oh by the way.....Mrs Hikerman said "great burgers and that was a good idea getting that griddle!" :D ;)
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Oh My!! That looks so good!! My wife would hammer one of those burgers. I would, also.
Art
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Sweetie loves burgers and yours are tasty looking.
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Some great looking burgers on the new griddle Gene!!! Nothing better than Claussen pickles either!!! Don
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WOW!!! Those burgers look great...I fried up three of my 1/3 pound 60/40 white burgers yesterday but they sure didn't look as good as yours. Just gotta love a real juicy burger.
Dave
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perfect .☆´¯`•.¸¸. ི♥ྀ.
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Nice cook! :)
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Delicious looking burgers Gene!
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The concept for cooking burgers this way came from Joe's Onion Burgers (now long gone) in Oklahoma City. I ate there quite a few times and the entertainment was watching him grab a ball of meat, wad it up, and slam it on the big, hot griddle. Right after that, he'd reach in a big tub and grab a handful of thinly sliced onions and toss them on, followed by a squirt of oil. Once they were translucent, he'd flip the burger "smash" and pile the onions on top for a minute or so, then it went to the bun, grilled with butter. You could get pickles, mustard, lettuce, mayo or a few other things on the burgers but most folks just ate them as meat, onions, and bread. They didn't really need anything else. I miss Joe's!
Hub
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Great cook. Gonna try those
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I have seen these and boy do they sound good.
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Hey I was happy until I saw that last picture :'( :'( :'( Who took a bite out of my Burger ;) ;)
I'll take two
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The concept for cooking burgers this way came from Joe's Onion Burgers (now long gone) in Oklahoma City. I ate there quite a few times and the entertainment was watching him grab a ball of meat, wad it up, and slam it on the big, hot griddle. Right after that, he'd reach in a big tub and grab a handful of thinly sliced onions and toss them on, followed by a squirt of oil. Once they were translucent, he'd flip the burger "smash" and pile the onions on top for a minute or so, then it went to the bun, grilled with butter. You could get pickles, mustard, lettuce, mayo or a few other things on the burgers but most folks just ate them as meat, onions, and bread. They didn't really need anything else. I miss Joe's!
Hub
Gene: I will gladly pay you Tuesday...for a hamburger today..." :D :D :D They look incredible!
Hub: I think the only proper way to honor your memory of Joe's would be for you to stage a re-enactment of the methods and materials - and create a moment in culinary history...In other words WHEN are you gonna cook some - and I will BE THERE.... :D :D :D
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I love a good burger cooked any which way.......sure gonna give yours a whirl and hope they come out half as good as yours :)